Ingredients

Instructions

Slice pineapple lengthwise into long quarters, carefully keeping leaves attached to each quarter. Cut lengthwise down the center of each quarter to remove the tough core in one long piece.

In each quarter, make one cut into the fruit both at the base and near the leaves, being careful not to cut all the way through the skin. Use a flexible knife or boning knife to cut lengthwise along the bottom of each quarter, between the skin and fruit. Slice each quarter into 1⁄2”-wide triangle-shaped slices of fruit (approximately 6). Again, do not cut through the skin.

Arrange the sliced pineapple quarters on a platter with the leaves splayed out. Fill in between the pineapple quarters with whole nuts and piles of grapes. Spear the pineapple slices with decorative toothpicks before serving, if desired, or serve with the toothpicks on the side.

Cover with plastic wrap and keep chilled until ready to serve. The platter can be prepared up to one day before serving.

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Julie Hartigan left a career as an engineer/tech consultant to pursue her long-standing dream of attending culinary school. A fun-loving person and natural born teacher, she loves her new career and sharing what she’s learned with others. Julie spends much of her time developing recipes (over 400 and counting!) and writing about cooking, health, and entertaining for WeightWatchers, BedBathBeyond, Fit Pregnancy, and others.
She also consults with new food brands, teaches cooking classes for adults and children, has been a personal chef, and has worked at Saveur magazine and Food Network.
Part gym rat, part party girl, her approach to cooking and life is finding the sweet spot: “Where Happy Meets Healthy”.
Julie lives in a small urban condo with her 2 little girls, 2 chubby guinea pigs, an extremely patient husband, and an unbelievable array of cooking and entertaining gear.
For more easy cooking and entertaining ideas check out Julie's website at JulieHartigan.com